[Announcement] A 30-Year Sauce Master’s New Journey: Weekly K-Fermentation & Cheese Series Starting Sept 28

Dear Global Readers & Flavor Enthusiasts,

A Heartfelt Thank You to Our Global Readers

First, I want to express my deepest gratitude to all of you. Over the past two months, watching thousands of readers visit from the United States, United Kingdom, and all around the globe has been an incredibly moving experience.

For those who are new here, I am a veteran Korean Sauce Artisan with over 30 years of experience in sauce development, having pioneered early Korean BBQ marinades back in the 1990s. Today, I am taking a bold new step to bridge Korea’s centuries-old fermentation culture with global artisanal cheeses.

Mark Your Calendars: Masterclass Series Launching September 28

To deliver the highest quality culinary insights, I am officially launching a structured masterclass series starting Monday, September 28th.

Publishing Schedule & Core TopicsPublishing Schedule: Every Monday, Wednesday, and Friday

• What We Will Cover: Deep dives into Doenjang, Ganjang, Gochujang, and Kimchi, paired with premium cheeses like Smoked Gouda, Aged Cheddar, Gruyère, and Brie.

Foolproof System for Home Cooks 

All recipes will feature our foolproof "Ratio-Based System," Air-Fryer instructions, and US/Metric double measurements to ensure success in any home kitchen.

Popular Cheese Guides to Explore While You Wait 

While we gear up for the big launch on Sept 28, feel free to explore some of our most popular foundational cheese articles loved by our US readers:

• Why Press Cheese? The Physical Reality of Turning Curd into Gouda

Thank you for being part of this delicious journey. Get your air fryers and kitchen scales ready—the real masterclass begins on September 28